Nana's Chicken Paprikas

Ingredients

• 5-6 split chicken breasts (or one chicken, cut up)
• 1 large onion, chopped
• 1/4 cup vegetable oil or shortening
• 1/2 (or more) of paprika
• salt and pepper to taste
• 1 1/2 cups of sour cream
• 
  
• Directions

1. Pour oil in pot, add chicken and brown on all sides over medium high heat (with skin on). Once chicken is all browned, remove and add onion. Cook onion until soft and transparent.
2. Add chicken back into pot with any drippings, and cover with water. Add paprika and salt and pepper. Bring to a boil, and simmer for at least one hour, covered. (You may want to take the lid off for the last half hour to reduce the liquid)
3. Remove chicken from pot and take meat off the bones, shredding if desired. Let the onion, water, and spice mixture continue to reduce until reduced by roughly half.
4. Take pot off of burner, stir in sour cream, adjust salt and pepper, and stir in chicken.
5. Great over egg noodles or with homemade dumplings (spaetzle). This is surprisingly filling and can be made low-carb without the noodles or spaetzle. Also great frozen and reheated.
6. This recipe can easily be made in the slow cooker.  Just follow step 1, then transfer and use a cup of water to scrape the fond off the bottom of the pan/pot.  Move the chicken, onions, and water to a slow cooker, add the paprika and enough water to almost cover the chicken.  Cook on low heat for 8-10 hours.  When the chicken's falling off the bones, follow step 3 and move the cooking liquid and onions to a pot, and reduce by half.  Stir in the shredded chicken and the sour cream.